Cucumber Gazpacho With Mint Paste

• 2 large cucumbers, peeled and halved lengthwise
• 1/2 (16 ounce) container sour cream
• 1 pinch white sugar
• 1 pinch cayenne pepper
• 1/2 bunch fresh mint leaves
• 3 tablespoons olive oil, or more to taste
• 1 tablespoon chopped hazelnuts
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon lemon juice, or more to taste

1. Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
2. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
3. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
4. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
5. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

cucumbers, sour cream, white sugar, cayenne pepper, mint leaves, olive oil, hazelnuts, salt, lemon juice

Taken from www.allrecipes.com/recipe/266822/cucumber-gazpacho-with-mint-paste/ (may not work)